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Cashew Chicken Casserole Recipe

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This recipe for Cashew Chicken Casserole, by , is from HealthPartners Central Lab Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barb Rembowicz
Added: Wednesday, October 1, 2008


2 cups uncooked elbow macaroni
3 cups cubed cooked chicken
1/2 cup processed American cheese
1 small onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1 can (8oz) sliced water chestnuts, drained
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/3 cups milk
1 can (14oz) chicken broth
1/4 cup butter or margarine, melted
2/3 cup crushed saltine crackers (about 20)
3/4 cup cashew halves

In a greased 13 x 9 baking dish, layer the first seven ingredients in the order listed. In a bowl, combine the soups, milk and broth. Pour over water chestnuts. Cover and REFRIGERATE OVERNIGHT. Toss butter and cracker crumbs; sprinkle over casserole. Bake, uncovered, at 350 for 35-40 minutes or until macaroni is tender.

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